Chicken Waldorf Salad Sandwich
Savor a portable twist on the classic Waldorf with this Chicken Waldorf Salad Sandwich. Packed with tender chicken, crisp apples, juicy grapes, and crunchy walnuts, it's an elegant sandwich and quick meal on the go.
Servings: 5 sandwiches
Calories: 476kcal
Ingredients
For the Salad
- 2 cups rotisserie chicken or cooked chicken breast cubed or shredded
- 1 large or 2 small apples skin on and diced (such as Granny Smith or Gala)
- 1 cup celery diced
- 1 cup black or red seedless grapes halved
- ½ cup walnuts chopped
- ¼ cup dried cranberries optional
For the Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1 teaspoon honey
- 1 tablespoon lemon juice
- ½ teaspoon Dijon or honey mustard
- Salt and pepper to taste
For the Sandwich
- Sliced bread of your choice e.g., seeded, whole wheat, sourdough or wraps.
- Lettuce leaves or watercress
- Additional grape halves for garnish optional
Instructions
- Shred or dice a whole rotisserie chicken. If using chicken breast, season the chicken breast with salt and pepper and cook it in a skillet with a bit of olive oil until fully cooked, about 6-8 minutes per side. Let it cool, then dice or shred it and place it in a large mixing bowl.
- Prepare all the salad ingredients – dice the apples and celery, halve the grapes, and chop the walnuts. Place everything (including the dried cranberries if using them) in the large mixing bowl with the chicken.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, lemon juice, Dijon mustard, and a pinch of salt and pepper. Adjust the sweetness and tanginess to your liking by adding more honey or lemon juice.
- Add the dressing to the large mixing bowl. Gently toss everything together until the ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. You can refrigerate it for several hours or overnight for even better results.
- Take two slices of bread (or a wrap). Butter both slices if you like. Place some lettuce leaves or watercress on one slice, followed by a generous scoop of the Chicken Waldorf Salad. Placing the lettuce next to the bread is one of my tips for preventing a soggy sandwich, so feel free to add another on top of the salad.
- Garnish: Add a few grape halves on top of the salad for extra freshness and flavor. Finish with the last slice of bread.
- Wrap sandwiches or serve immediately.
Notes
Recipe Variations and Substitutions
- Chicken: You can use cooked chicken breast, roast, or rotisserie chicken. Shredded or cubed is fine.
- Nuts: You can toast the walnuts lightly in a dry pan on low to medium heat for extra crunch and a little smokiness. Or, you can switch walnuts for pecans, hazelnuts, or almonds.
- Fruit Swaps: Experiment with different apple varieties like Fuji or Honeycrisp. Or, use crisp pears instead of apples for a unique twist.
- Cranberries: I like to add dried cranberries for a little extra pop of flavor, but this is optional as the apples and grapes already give a nice sweetness.
- Yogurt: You can use sour cream, Greek yogurt, or both.
- Mustard: I recommend Dijon mustard, but you can use honey mustard for a slightly sweeter salad dressing.
- Bread Options: Choose your favorite bread. It can be anything from sourdough to multigrain, ciabatta, or wraps. A flakey, buttery croissant also pairs well with Waldorf Salad filling.
Nutrition
Calories: 476kcal | Carbohydrates: 20g | Protein: 30g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 494mg | Potassium: 226mg | Fiber: 3g | Sugar: 15g | Vitamin A: 148IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg